Indian Egg Curry

Rating: 2.88 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Heat the clarified butter in a wide frying pan. Sauté the onions, garlic and ginger for four to five minutes, turning frequently.

Add turmeric, chili and garam curry or masala and sauté for one minute.

Add the pelati and cook for another five minutes with the lid closed.

In the meantime, remove the shells from the eggs and cut them in half.

Season the curry with salt and a little garam masala if necessary. Pour in the eggs and heat well for two to three min with the lid closed.

Arrange the eggs with the sauce in warm plates and form a little sour half cream over each. Serve immediately.

In India, this is served with pita bread, spiced rice or possibly lentils.

Tip: Instead of clarified butter, you can also use butter in most cases.

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